Cookies, Roundups

Crazy Cookie Dough: One Easy Cookie Recipe with Endless Flavor Variations!

4.62 from 1357 votes
My Crazy Cookie Dough recipe is the absolute perfect blank canvas for all of your favorite cookie flavors!
A tray of all the flavors of cookies you can make with Crazy Cookie Dough.

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Hi Bold Bakers!

I don’t know about you but I absolutely love cookies! Classic Chocolate Chip Cookies, hearty Oatmeal Raisin Cookies, rich Peanut Butter Cookies, and gooey Salted Caramel Cookies… the combinations are endless! Since there are so many mouthwatering flavors I decided to create one Crazy Cookie Dough to fulfill all of those homemade cookie cravings!

Similar to my idea for Crazy Dough, which was one bread dough that can be made into so many different sweet and savory breads, I’ve created one truly Crazy Cookie Dough for countless crazy cookie recipes!

This dough is the absolute perfect blank canvas for all of your favorite cookie flavors and cookie ideas. It has the perfect balance of brown sugar, white sugar, melted butter, and salt. The result is wonderfully decadent bakery-style cookies that are crispy around the edges, buttery, and chewy gooey in the center, and rival Pillsbury cookie dough.

There is just nothing like a homemade, fresh out of the oven cookie. I can’t wait for you all to give the recipe a spin and make these easy cookie recipes on your own. From the smell that fills the house to that warm and fuzzy comfort I get from knowing I have a full cookie jar, there is just nothing like it. Let’s face it what day can’t be improved by a truly delicious cookie?

A tray of many flavors of cookies made from Crazy Cookie Dough, like chocolate chip, double chocolate chip, s'mores, birthday cake, and more!

What You’ll Need To Make Crazy Cookie Dough

  • Large bowls
  • Whisk
  • Spatula
  • Cookie sheet and parchment paper
  • Measuring cups

How To Make Crazy Cookie Dough

Making Crazy Cookie Dough couldn’t be easier — it’s a dough that’s a blank slate, and then you add all of your mix-ins. Seriously, this is how you make it (and don’t forget to get the full recipe, with measurements, down below):

  1. Add melted butter, both sugars, raw eggs, and vanilla extract into a large bowl and whisk.
  2. In a separate bowl, mix the raw flour, baking soda, and salt.
  3. Add the dry ingredients with the wet and stir with a spatula.
  4. Chill the dough for two hours.
  5. Scoop the cookie dough into 14 cookies.
  6. Add your mix-ins.
  7. Shape the cookies back into balls and place them on a parchment-lined cookie sheet.
  8. Bake until brown around the edges, with the center soft and chewy. Enjoy with milk or ice cream.

Unbaked crazy cookie dough arranged on a tray with parchment paper, including ones with sprinkles and chocolate chips.

Why Do You Need To Chill Your Crazy Cookie Dough?

After the dough has come together and you have folded in your add-ins, pop the cookies in the fridge for a minimum of 30 minutes. This allows the flavors of the cookie to marry and develop, prevents the cookies from spreading, and creates a crisp outer edge and chewy soft center.

How To Make Chocolate Chip Cookies

My advice for making the BEST-EVER Chocolate Chip Cookies recipe is to use chunks of dark chocolate with a cocoa solid percentage of at least 72% to give you that perfect bittersweet richness for your chocolate chip cookie dough.

A chocolate chip cookie surrounded by other flavors.

How To Make Peanut Butter Cookies

Use your favorite peanut butter, smooth or chunky, to mix into your Crazy Cookie Dough. For extra crunch toss in a few salted, roasted peanuts too.

A Peanut Butter Cookie surrounded by other flavors from my Crazy Cookie Dough.

How To Make Oatmeal Raisin Cookies

Using ingredients that you would normally have on hand, toss in some rolled oats and raisins to your Crazy Cookie Dough.

An oatmeal raisin cookie surrounded by other cookies made from just one simple cookie dough.

What Is A Birthday Cake Cookie?

To create a Birthday Cake Cookie add some of your favorite sprinkles and white chocolate chips into your Crazy Cookie Dough.

A beautiful birthday cake cookie surrounded by all the other cookies you can make with my Crazy Cookie Dough.

How To Make A Chocolate & Hazelnut Cookie

Stir some Nutella into my Crazy Cookie Dough, toss in some toasted hazelnuts for good measure, and BOOM! You have a Chocolate & Hazelnut Cookie.

A chocolate and hazelnut cookie made from my Crazy Cookie Dough.

How To Make Double Chocolate Chip Cookies

Add some cocoa powder and dark chopped chocolate chunks into your Crazy Cookie Dough and enjoy the best cookie you have ever eaten!

Double Chocolate Chip Cookies surrounded by other crazy cookie dough cookies.

What To Put In A S’more Cookie

A S’mores Cookie is made up of everything you’d put in a s’more: marshmallows, chocolate and Graham Crackers. Stir all of those bad boys into my Crazy Cookie Dough and you have an instant family favorite.

A s'mores cookie surrounded by other cookie flavors.

How To Make A Salted Caramel Cookie

To make an extra gooey, chewy cookie that has a salty kick add in some chopped caramels into my Crazy Cookie Dough, top with a pinch of sea salt.

A slated caramel cookie on a baking tray with other cookies.

Can You Freeze Cookie Dough?

One of my favorite make-ahead tricks is to pre-scoop and freeze raw cookie dough. After the dough has been mixed up, I scoop the entire batch into heaped tablespoons and place them on a baking tray. From there, you can cover the cookies in cling wrap and freeze them for up to 1 month.

How Long Does Cookie Dough Last In The Fridge?

Once you’ve taken out the cookie dough from the freezer, you can defrost it in the fridge before baking for 2 to 4 days, because that’s how long refrigerated cookie dough lasts.

How To Store Your Cookies

After the cookies have fully cooled I transfer them to an airtight container or use plastic wrap and store them at room temperature for 3-4 days.

Gemma’s Pro Chef Tips

  • This dough is very soft when you first mix it up. Be sure to factor in at least two hours of chilling time before you add your mix-ins and bake or they may spread too much.
  • Do not flatten the cookie dough balls! Leave them to bake as a rounded scoop of dough. This will also ensure your cookies don’t spread out too much.
  • If you don’t have a convection setting on your oven, set the temperature to 375°F (190°C) and bake the pans of cookies one at a time.
  • Resist the urge to overbake these cookies. The centers should be slightly raw – they will set with the residual heat from the pan and this will keep them crispy on the outside and nice and gooey on the inside.
  • Try the Pan Bang trick: as soon as you pull the cookies out of the oven immediately BANG that pan on a hard kitchen counter. This banging will help the cookies fall and settle, leaving you with lovely, ripples and cracks on your cookie.
  • Eggless Crazy Cookie Dough: See my Egg Substitutes for Baking Chart and use condensed milk or make flax eggs.
  • For longer storage, the raw dough can be scooped and frozen for up to 6 weeks, either with or without the mix-ins. Allow to sit at room temperature for 30 minutes before baking. Check out this article for more detailed information about freezing cookie dough.
  • Get creative and try inventing your own Crazy Cookie! And be sure to share your pictures and ideas below!

Get more Crazy Recipes!

Crazy Dough Bread Series

Crazy Cupcakes

Crazy Muffins

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

Crazy Cookie Dough: One Cookie Recipe with Endless Flavor Variations!

4.62 from 1357 votes
Our Crazy Cookie Dough recipe is the absolute perfect blank canvas for all of your favorite cookie flavors!
Author: Gemma Stafford
Servings: 14 cookies
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 42 minutes
Our Crazy Cookie Dough recipe is the absolute perfect blank canvas for all of your favorite cookie flavors!
Author: Gemma Stafford
Servings: 14 cookies


Crazy Cookie Dough Base Recipe

  • 1 cup (8 oz/225 g) butter, melted and cooled
  • 1 ¼ cups (7 ½ oz/213 g) dark brown sugar
  • ¾ cup (6 oz/170 g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups (12 ½ oz/355 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Classic Chocolate Chip Cookie

  • 1 generous tablespoon dark chocolate, roughly chopped

Oatmeal Raisin Cookie

  • 2 heaped teaspoons rolled oats
  • 1 tablespoon raisins

Double Chocolate Cookie

  • 2 heaped teaspoons cocoa powder
  • 1 heaped teaspoon chocolate, roughly chopped

Peanut Butter Cookie

Chocolate Hazelnut Cookie

  • 1 tablespoon hazelnut-chocolate spread (like Nutella)
  • 1 tablespoon hazelnuts, chopped

S'more Cookie

  • 1 tablespoon mini marshmallows
  • 1 tablespoon graham crackers, crushed
  • 1 tablespoon chocolate, roughly chopped

Salted Caramel Cookie

  • 4 chewy caramel candies, roughly chopped
  • 1 pinch flaky sea salt

Birthday Cake Cookie

  • 2 heaped teaspoons rainbow sprinkles
  • 2 heaped teaspoons white chocolate chips


Make the Cookie Dough Base

  • In a large bowl, whisk together the melted butter, both sugars, eggs and vanilla extract.
  • In a separate bowl, mix together the flour, baking soda and salt.
  • Add the dry ingredients to the wet and stir with a spatula to form your cookie dough. It will be very soft.
  • IMPORTANT: Cover and chill the dough for a minimum of 2 hours (and up to 2 days) before proceeding to avoid overspreading when baking.
  • Using a ¼ cup measure, divide the cookie dough base into 14 portions, weighing about 2 ½ oz (71 g) each.

Add in your mix-ins

  • For each flavor, make a well in the center of a portion of dough. Add the mix-ins of your choice and fold the dough over itself a few times to ensure that the ingredients are incorporated, then roll into a ball. (For the Salted Caramel Cookie, knead in the caramel, then sprinkle the salt on top of the cookie dough ball.)
  • If the dough becomes very soft as you knead in the mix-ins, refrigerate for 30 minutes before baking.

Bake the cookies

  • Set the oven to convection and preheat to 350ºF (180°C). Line two baking sheets with parchment paper.
  • Place the cookies 4-inches (10 cm) apart on the prepared baking sheets.
  • Bake for roughly 12 minutes or until the cookies are a little doughy in the center but nicely browned around the edges.
  • Let cool on the sheet for 5 minutes then enjoy. Store in an airtight container for up to 3 days.


Crazy dough Bread - 1 dough that can make a variety of breads from Pizza to Cinnamon Rolls.

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2 years ago

Hi Gemma,
I hope you and your family are well. I love this recipe, we make it a few times a month. But uhh, I have a question, My batter came out crumbly this time,I am not sure why. Do you think I over mixed? Is there a way to fix this? Thank you soo much for your time

4 years ago

Thank you Gemma, these are delicious! Just gave some as a gift, and I may be selling some in the near future. Note – Holding Cookie Shape: The double chocolate held their shape nicely because of the extra powder, but the others were very melty. To fix, I simply added the same amount of extra flour to the chocolate chip as I did cocoa powder for the double chocolate, and it gave them just the right stiffness to hold a nice shape 🙂 I did split the batch into two, as I knew I wanted just two, and then mixed… Read more »

Rakhi garg
Rakhi garg
4 years ago

I love

Caleb Toussing
3 years ago

I am 10 years old and 2 years ago is when I found my hobby in cooking and baking I hope I can learn a lot from you. By.

kawaii baker
kawaii baker
4 years ago

i totally loved this recipe the only thing was that the dough was a little dry but still totally delicious.

Kem Hamm
Kem Hamm
4 years ago

Best cookies ever! I made two batches of dough and split them into several smaller bowls. I did chocolate, white chocolate, dried cherries, caramel, butterscotch and my favorite was like the Starbucks peppermint mocha coffee. For that I used espresso chips, Jr. Mints and white chocolate chips.

4 years ago

This is my basic cookie dough recipe too (well, almost – I use 3/4 cup each of white and brown sugar so mine is a bit less sweet than yours and I do not melt my butter I just bring it to soft room temp). But I just love it as a base recipe. 🙂

4 years ago

Totally delicious. Just made them with my 3 yr old daughter and everyone in the family has gobbled them up! We used a combination of dark and white chocolate chips.

Jean Land
Jean Land
4 years ago

I have been looking for this recipe for ages, I had one almost identical to it. and it got messed up to the point I couldn’t read it anymore, Thank You so much for letting me find it and print it. My girls are all going to go crazy over them as they all have a favorite cookie each, and with this recipe I can make all of them happy, Thank You

4 years ago

I just made a single batch of these cookies. I made chocolate chip walnut! They are super good, but I have 40 cookies! Definitely makes more than the 10-12 Gemma says in anither comment. I used a standard size cookie scoop.
I reduced heat to 350 on my nonstick pan and baked 9mins. Also, I am going to 1/2 the amount of vanilla in them next time I make them.

Thanks for the great recipe Gemma!

4 years ago

Thank you so much Jemma you are amazing. I wish I can open a bakery when I grow up.

This Recipe Made By Bold Bakers

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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